Food Nanny Chicken Soup
The Food Nanny
1 chicken breast, bone in or boneless/skinless
- 1 ½ tbsp butter or olive oil
3 tbsp onion, minced
- 2 tbsp celery, chopped
- 1 carrot, peeled and sliced thin
- 4 cups water, or use the broth from cooking the chicken
- 5 chicken bullion cubes or 5 teaspoons chicken flavored bouillon
- ½ cup frozen peas
- ½ tsp French gray salt
Fresh ground black pepper, to taste
In a small saucepan bring one chicken breast and water to a boil with just enough water to cover the chicken. When it boils turn the heat down to low and cook over low heat for 10 min. Cover, turn the heat off and let steam for 10 min.
In a small saucepan heat 1 ½ Tablespoons butter. Add onion, celery and sliced carrot. Sauté until the onion is soft. Add 4 cups water and bouillon cubes or chicken flavored bouillon. Bring to a boil, turn down the heat and simmer until carrots are tender.
Tear the chicken into pieces with your hands. Add it to the onion, celery and carrot. Add frozen peas. Sprinkle with coarse salt and fresh ground black pepper to taste. When the peas are cooked and the soup is heated through but not boiling, remove from heat and serve immediately.
Serve with: Food Nanny Hot Rolls or Food Nanny Baguettes. Hot Bread and butter. Serve over mashed potatoes.
Variations: Add ½ cup cooked rice to the soup. Or add the rice with the carrots. Let it cook 5 min. longer. Or add 4 oz. noodles when you add the water. You can use leftover chicken.